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Amos Nussinovitch

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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Adhesion in Foods
Cooking Innovations
More Cooking Innovations
Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Plant Gum Exudates Of The World
Adhesion in Foods: Fundamental Principles and Applications
Adhesion in Foods
Water-Soluble Polymer Applications in Foods
Water-Soluble Polymer Applications in Foods
More Cooking Innovations Novel Hydrocolloids for Special Dishes

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